The Microplane Grater Rocks!

Submitted by Roland on Tue, 04/30/2002 - 23:40

I have to agree with the fine folks at Simmer Stock. The Microplane Grater rocks!

Barb has had one ever since I have known her. We have two box graters and various other grating kitchen gadgets. But the Microplane is the one that we turn to without thinking. It's the one I use for grating parmesan, romano and any other cheeses!

A fine, inexpensive MUST HAVE addition to any kitchen!

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Kenny Shopsin: The restauranteur who hates publicity

Submitted by Roland on Mon, 04/29/2002 - 21:39

This fascinating article from The New Yorker talks about the profane, eccentric proprieter of Shopsin's, a New York restaurant.

I guess the people tolerate this because everybody loves a curmudgeon, especially one who serves good food like Shopsin's is supposed to.

If anybody knows of a similar place in Vancouver, please let us know!

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First Visit: Kintaro Ramen

Submitted by Roland on Sun, 04/28/2002 - 21:38

A couple of months ago, a Japanese person that I met recommended the ramen at Kintaro Ramen (788 Davie Street, 604-682-7568, open from noon every day except Monday).

This restaurant focuses on one thing only: Ramen. Other than gyozas, there's nothing else on the menu. In other words no sushi!

We finally tried it today and were very impressed.

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Barb's 2002 Birthday Croquembouche

Submitted by Roland on Sat, 04/27/2002 - 00:38

Barb celebrated her birthday tonight with a yummy Croquembouche from La Petite France.

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Tarte Flambée at La Petite France - C'est délicieuse!

Submitted by Roland on Thu, 04/25/2002 - 22:13

When I lived in Germany, I used to go the Tukan restaurant in Meersburg and eat their delicious flammkuchen.

Flammkuchen is the German "kissing cousin" of the French "tarte flambée". They are both very similar.

Both are like a Italian thin crust pizza without tomato sauce and are delicious.

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Belly Up - In search of the perfect Pork Chop

Submitted by Roland on Wed, 04/24/2002 - 20:38

Ever wonder why most pork chops are over cooked and dry? Read this article from the New York Times to find out and to learn the proper way to cook safe, tasty pork chops.

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The Red Kitchen

Submitted by Roland on Fri, 04/19/2002 - 07:52

The Red Kitchen is "a group weblog to share our favorite recipes, kitchen tips and related links". Today they feature recipes for Bow Ties With Sausage and Broccoli Rabe and Banana Bread. Please check it out!

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BKR's Italian Tomato Sauce with San Marzano Tomatoes

Submitted by Contributor on Thu, 04/18/2002 - 23:03

BKR's secret family recipe for Italian Tomato Sauce with San Marzano tomatoes looks great! Thanks!

We'd love to get more recipes from our readers. If you would like to submit one, please create a news item and put the recipe in it just like BKR did. Thanks!

Contributed by BKR

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BKR's Italian Tomato Sauce with San Marzano Tomatoes

Submitted by Roland on Thu, 04/18/2002 - 22:37

[Editor's Note: The following recipe was submitted by one of our readers, BKR. The reason it appears with my name attached is that I took the recipe from the BKR's news item and pasted it into this story which I, not BKR, created.]

1 28oz can plum tomatoes(I like Orgoglio San Marzano);
2 Tbsp olive oil;
2 cloves garlic, minced;
1/2 medium onion, diced;
1/2 can or 2 Tbsp tomato paste;
1 Tbsp flat-leaf parsley, finely chopped;
1 Tbsp fresh basil or 1 tsp dried basil;
1 tsp fresh oregano or 1/2 tsp dried oregano;

A little Portugese wine with your meal? Try P. DÃO 1999 Duque de Viseu

Submitted by Contributor on Wed, 04/17/2002 - 22:51

[Editor's Note: Wow, we're starting to get lots of input from our members! Thanks! This one is from our friend Teresa (and her husband Robert) in Ontario, who just returned from her annual visit to Portugal. Hopefully this wine is available in BC too! I am going to look for it. In the meantime, if anyone else has tried it, please let us know what you think.]

A few weeks ago Robert read a review of a red Portugese wine in the paper and thought we should try it. We are glad we did! It was fabulous.

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